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4.75 from 4 votes

Gamja Jjjageuli - Korean Potato & Spam Stew!


  • 200 grams of Spam
  • 1 whole Onion
  • 2 Medium-Sized Potatoes (each, size of your palm)
  • 1 Mild Red Chili Pepper (optional)
  • 1 Spicy Cheongyang Chili Pepper (Or ½ Jalapeno Pepper) (optional)
  • 1 Stalk of Spring Onion (length of your forearm)

Anchovy Kelp Broth

  • 2 Cups Anchovy Kelp Broth (500 ml)

Spicy Marinade Paste

  • 2 Tablespoons Gochugaru Flakes
  • ¾ Tablespoon Sugar
  • 1 Tablespoon Minced Garlic
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Korean Fish Sauce (Use Tuna or Anchovy Fish Sauce) (or any fish sauce)
  • 1 Tablespoon Gochujang Paste
  • ½ Tablespoon Doenjang Paste


Prep Spam & Fresh Ingredients

  • Open a can of spam. Measure out roughly 200 grams worth. Then place the spam into a plastic bag and crumble it gently into smaller chunks.
  • Cut 1 whole onion into smaller chunks. Then dice 2 potatoes into similar sized chunks as well.
  • Slice chili peppers into small pieces. Also dice the stalk of spring onion. (We'll add these two ingredients at the end.)

Make Anchovy-Kelp Broth

  • Place in 3 cups of water into a pot. Drop-in an anchovy-kelp broth bag . Bring it up to a boil and set a timer for 15 minutes. Note: We'll use 2 cups of broth (500 ml).

Make Spicy Marinade

  • Take out a mixing bowl and stir together: Gochugaru Flakes (2 Tablespoons), Sugar (¾ Tablespoon), Minced Garlic (1 Tablespoon), Soy Sauce (2 Tablespoons), Korean Anchovy Fish Sauce or Tuna Fish Sauce (1 Tablespoon), Gochujang Paste (1 Tablespoon) & Doenjang Paste (½ Tablespoon).

Make Jjageuli

  • Take out a large pot. Place it on a medium-high heat - then drizzle in some oil. Once its hot, place the spam chunks in.
  • Let the spam cook so it can start to sear on one side.
  • Once it does, add in the potatoes and onion chunks - give it a careful mix. Stir-fry it around for a few minutes until the onions start to turn sweat.
  • Now add in the Anchovy-Kelp Broth (2 Cups - 500ml).
  • Next, add-in all of the Spicy Marinade Paste.
  • Bring it up to a boil on high heat. Once the pot starts to boil, set a timer for 7 minutes.
  • After 7 minutes, turn off the heat. Let the pot rest for 15 minutes. (This is an important step - the starch from the potato chunks will thicken up the broth into a stew.)
  • After 15 minutes of resting - place the pot back onto a high heat. Place the chili pepper & spring onion slices in. Now, let it boil away for a final 3-5 minutes.
  • Serve it hot - alongside a bowl of hot rice!